Indecision plagued me almost from the get go. A friend had given me a hunk of frozen elk labeled Elk Roast. Oh what to do? I dry brined it overnight then put it in a marinade, a concoction that I threw together. Strategically inserted pieces of garlic throughout the chunk o’ meat. Question was how to cook it. I have dealt with blackstrap & steaks & small pieces but not a roast. I started out wrapping it with bacon to providing some fat in the cook. I loaded the SnS & prepared for a long cook of 3 to 4 hours at 270ish. I got the internal to 118 & got the jitters. Changed my mind about the long cook, pulled the bacon off, the coals took right off & I proceeded to sear it to 138. I am so glad I chose the sear MR route. Moist & juicy, great chewin, tender, wife said taste was outstanding. Here is my confuse-a-cat cook. ​ ​ ​ ​ ​​​​​​​
Same as a elderly goat roast from thinning the free-grazing herd before winter. I've taken to injecting beef bone stock into the really firm areas of the roast, way after seasoning and ~ 10 mins before laying it up in the indirect zone.
15 lb Caribou
5 lb Pork -- fresh
3 oz Water
1 oz Pepper -- black
3/4 oz Ginger -- ground
1-1/4 oz Nutmeg -- ground
1/2 oz Allspice -- ground
1/2 oz Coriander -- ground
2 oz Paprika
2 ts Garlic powder
10 oz Salt
​ Indecision plagued me almost from the get go. A friend had given me a hunk of frozen elk labeled Elk Roast. Oh what to do? I dry brined it overnight then put it in a marinade, a concoction that I threw together. Strategically inserted pieces of garlic throughout the chunk o’ meat. Question was how to cook it. I have dealt with blackstrap & steaks & small pieces but not a roast. I started out wrapping it with bacon to providing some fat in the cook. I loaded the SnS & prepared for a long cook of 3 to 4 hours at 270ish. I got the internal to 118 & got the jitters. Changed my mind about the long cook, pulled the bacon off, the coals took right off & I proceeded to sear it to 138. I am so glad I chose the sear MR route. Moist & juicy, great chewin, tender, wife said taste was outstanding. Here is my confuse-a-cat cook.
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